Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a special dish, corn cob jelly. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Corn cob jelly is one of the most popular of current trending meals on earth. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. Corn cob jelly is something that I’ve loved my whole life. They’re nice and they look fantastic.
This delicious Corn Cob Jelly is light, sweet and incredibly delicate and delicious. It tastes a whole lot like honey on anything you spread it on. Saving Summer is my the theme for today and it's something.
To get started with this recipe, we have to first prepare a few components. You can cook corn cob jelly using 7 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Corn cob jelly:
- Prepare 3 1/2 cups corn cob juice (see below for directions)
- Make ready 3 1/2 cups granulated sugar
- Make ready 2 tsp lemon juice
- Take 1 package pectin (surejell)
- Get 5 mason jars.. 1/2 pint size
- Prepare waterbath canner
- Prepare 5 lids and rims for the jars
Corn cob jelly is a perfect example of the "waste not, want not" spirit of our ancestors who knew how to use everything, and I mean everything. I have been making this from an old recipe for years. It is an approved canning procedure, altho some recipes differ in the amount of corn juice called for. Corn cob jelly is a perfect example of the "waste not, want not" spirit of our ancestors who knew how to use everything, and I mean everything.
Instructions to make Corn cob jelly:
- Start by saving 12 corn cobs.. I cut the raw corn from my sweet corn and use it for other recipes and save the cobs from that.
- Place your 12 cobs into a large saucepot and cover with water.. water should cover the cobs completely… hard boil then for at least 30 minutes.
- Remove the cobs and drain the liquid over a strainer and into a bowl.. this liguid is your juice.. you need 3 and 1/2 cups for one batch.
- Pour the juice back into the cleaned pot and heat.. add 2 tsp lemon juice and I package of pectin.. bring back to a rolling boil and add your sugar stirring constant for 1 minute..
- Ladle the jelly into hot jars leave 1/2 inch head space from the top of the jar then top with hot lids and the rings.. screw the ring down tight…..
- Place your jars into a waterbath canner with hot water.. the water should cover the jars at least an inch. Cover and boil for 10 minutes…
- Put your jars on a counter or table with a towel underneath and leave for at least 24 hours to set.. you will hear small pop from each jar as they cool and seal..
- Stores for up to a year… refrigerate after opening….
- Enjoy over toast etc…
Most of us are accustomed to tossing corn cobs in the trash. Corn Cob Jelly is a food that has been around for a long, long time. Our ancestors knew how to use and reuse so many items that we just throw away. One of these items was the corn cob. Instead, use them to make corn cob jelly!
So that’s going to wrap it up with this special food corn cob jelly recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
